Strawberry Rhubard Crunch

A while ago I got a copy of this wonderful garden dessert creation in the weekly supermarket ad; they credited Michelle Davis and all recipes, and so do I. This serves 18 (very small portions, of course).

Ingredients

• 1 cup white sugar

• 3 tablespoons all-purpose flour

• 3 cups sliced fresh strawberries

• 3 cups diced rhubarb

• 1 1/2 cups all-purpose flour

• 1 cup packed brown sugar

• 1 cup butter

• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.

3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Public domain Rhubarb picture from Wikimedia Commons